DASH Diet Mexican Bake Recipe

Ingredients
<br>- 1 ½ cups cooked rice, preferably brown
<br>- 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
<br>- 2 (14.5 ounce) cans no-salt-added tomatoes, diced or crushed
<br>- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
<br>- 1 cup frozen yellow corn kernels
<br>- 1 cup chopped red bell pepper
<br>- 1 cup chopped poblano pepper
<br>- 1 tablespoon chili powder
<br>- 1 tablespoon cumin
<br>- 4  garlic cloves, crushed
<br>- 1 cup shredded reduced-fat Monterey Jack cheese
<br>- ¼ cup jalapeno pepper slices (optional)
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes.
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Ingredients
- 1 ½ cups cooked rice, preferably brown
- 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
- 2 (14.5 ounce) cans no-salt-added tomatoes, diced or crushed
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 cup frozen yellow corn kernels
- 1 cup chopped red bell pepper
- 1 cup chopped poblano pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 4 garlic cloves, crushed
- 1 cup shredded reduced-fat Monterey Jack cheese
- ¼ cup jalapeno pepper slices (optional)

Directions
step 1: Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes.

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